25. - Nut Loaf With Orange Sauce

Grind 1 cupful of English walnuts and 2 cupfuls of bread crumbs, melt 1/3, cupful of butter in 1/2 cupful of hot water, pour over 1 beaten egg and mix with the nuts and crumbs. Form into a loaf and bake on a buttered pan for thirty minutes, basting with 1 tablespoonful of butter melted in 1/2 cupful of hot water. Serve hot with the following sauce: Melt 1 tablespoonful of butter, add 1 tablespoonful of flour, 2 tablespoonfuls of ground nuts, the diced pulp and 1/2 the grated rind of 1 orange and 1 cupful of water or stock. Boil until well mixed and do not strain.

26. - Orange Tea

Slice 1 well-flavored, thin-skinned orange into the thinnest possible slices, discarding all seeds. Cover with 1 quart of hot tea, sweeten to taste and serve hot or cold.

27. - Orange Torys

Grate all of 1 thin-skinned orange, rejecting the seeds; seed and chop 1 cupful of raisins, add 1/2 cupful of sugar, 1 beaten egg and 1 cupful of cracker crumbs. Roll puff-paste very thin, spread with the above mixture, cover with paste, cut in strips and bake in a quick oven.

28. - Maraschino

Dissolve 3 pounds of rock candy in 1 gallon of gin ; add the rinds of 12 oranges and the thin parings of 5 lemons; steep for four days, stirring daily. The fifth day filter through paper and bottle.

29. - Rice Fritters With Orange Sauce

Beat 2 eggs and add 2 cupfuls of hot boiled rice; add 1/2 teaspoonful of salt, 1 table-spoonful of flour, and enough cold milk to make a drop batter. Fry in small spoonfuls in hot fat; drain and serve with the following sauce. Beat the yolks of 3 eggs with 1/2 cupful of sugar, pour over it 1 1/2 cupfuls of boiling orange juice and the grated peel of 1/2 orange; stir until foamy and serve at once.

30. - Hot Orange Tapioca

Heat 1 pint of strained orange juice, stir in 1/4 cupful of granulated tapioca and 1/2 cupful of sugar; cook until clear, then add the juice of 1/2 lemon and fold in the beaten whites of 2 eggs. Serve with hot custard.

31. - Orange Foam Sauce

Cream 1/2, cupful of butter with 3/4 cupful of sugar, add 1 egg and beat well, then add the juice and the grated rind of 1/2 an orange and beat again. Put this in the dish it is to be served from and just before using, add 1/2 cupful of boiling water and stir briskly. Use with Cottage Pudding.